Visually stunning, delicious and super nutritious, this kale and pomegranate salad with roast almonds and juicy stone fruit is a great salad to have in the summer repertoire! I used nectacots (amazing recent find at the fruit shop – cross between a nectarine and an apricot) and roast almonds, but there is plenty of room for experimentation. Try mango, peaches or orange for a change of fruit and roast pistachios, macadamias or cashews for the nutty crunch. You could add feta for some salty tang, avocado for creaminess or chicken to make it a substantial meal. Whatever you fancy, this is a great base to start with.
Kale & Pomegranate Salad
1 bunch of kale, destemmed and leaves shredded
seeds from 1 pomegranate
3 nectacots, quartered and sliced
3/4 cup, roasted salted almonds, roughly chopped
3 tbspn olive oil
juice of 1 lemon
pinch of salt
1 tbspn maple syrup
1 tbspn white balsamic
Combine the dressing ingredients in a jar.
Place the shredded kale in a serving dish and pour over the dressing and massage it into the kale until the kale starts to wilt slightly. Add the remaining ingredients and toss to combine.